Anise has a fresh, delicate licorice flavour. Native to the Middle East (the Arab name is yanisun), it is widely used throughout Europe, the Middle East, North Africa and Asia. In Europe, particularly Scandinavia, it is popular in sweet and savoury baking and charcuterie, as well as in a range of alcoholic drinks (ouzo, pernod, pastis, etc.) and in confectionary. It is also very good with fish, shellfish, poultry and vegetable dishes. Its fresh sweet flavour can help balance the richness of cheese sauces and other high fat dishes. Like fennel seed, anise is an aid to digestion and a breath sweetener.